Brownie Batter Ice Cream
Brownie Batter Ice Cream is a chocolate lover’s ultimate indulgence, combining a rich, velvety chocolate base with fudgy brownie chunks and thick swirls of brownie batter for an irresistible treat. The smooth, creamy texture is infused with deep cocoa flavors, while the brownie pieces add a chewy, melt-in-your-mouth bite.
The gooey batter swirls bring an extra layer of decadence, making every spoonful taste like licking the bowl after mixing fresh brownie batter. Whether enjoyed straight from the pint, paired with whipped cream, or topped with extra chocolate sauce, Brownie Batter Ice Cream is a must-try for those who crave rich, chocolatey bliss in every bite!
Ice Cream Recipe
Download Digital Recipe
Ingredients
- 3 ½ cup Cream Base
- 1 cup Ghirardelli Chocolate Supreme brownie mix
- 2 Tbsp cocoa Powder
- Cooked brownies (Ghirardelli Chocolate Supreme brownie mix)
Instructions
Brownies:
- Bake the brownie according to the directions on the box.
- Let them cool and then crumble them up.
Brownie Mix:
- Preheat the oven to 350°F.
- On a parchment paper lined baking sheet, spread 1 cup brownie mix.
- Put the pan in the oven and toast the mix for 5 minutes.
- When finished, let the mix cool.
Ice Cream:
- In a mixing bowl add the brownie mix and 2 Tbsp of cocoa powder, give it a whisk.
- While whisking, slowly and in a steady stream pour the cream base into the brownie mix. Mix until smooth and no lumps remain. (If the mix is still a little grainy, use an immersion blender to make it smoother).
- Pour the mix into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- Turn off the machine and remove the dasher.
- Add the crumbled brownie pieces to the ice cream. Use your own discretion, use as much or as little as you’d like; mix by hand.
- Fill the ice cream container.
- Cover and freeze for 8 hours or overnight.
